I have come across a number of Germans and Austrians that speak of this dish with considerable pride, and one guy in particular, seems to think it's the greatest dish in the world. Ironically, when I've mentioned on occasions that I've made some wiener schnitzel for the kids and my wife, he always suggests that I should ask his wife to teach me how it should be made, despite the fact that he's never seen or tasted the wiener schnitzel I make.
So, I decided to question him as to how a "proper" wiener schnitzel should be made. His response:
A piece of pork, thinly sliced, coated with flour, dipped in egg, and then coated with bread crumbs prior to being fried.
Of course I had to politely inform him that it should be me teaching him and his wife, because what he described is NOT a wiener schnitzel. In fact, in Germany, according to some websites, the term "wiener schnitzel" is protected by the law, and if pork is used, it must be advertised as such - what we call a pork schnitzel. A "traditional" wiener schnitzel is made with veal, which to the best of my knowledge, is not available in Thailand.
Secondly, whether you use veal, beef, pork or chicken, you don't use a piece of thinly sliced meat. Instead, the meat is beaten into shape using a flat heavy object and should ideally be about 4 or 5mm thick by the time you're finished.
Lastly, if it is served with mashed potatoes, proper potatoes should be boiled and then mashed, which according to my Austrian friend is unnecessary because you can use powdered mash.
![tsktsk :tsk:](./images/smilies/tsktsk.gif)
![tsktsk :tsk:](./images/smilies/tsktsk.gif)
![tsktsk :tsk:](./images/smilies/tsktsk.gif)
Anyway, I'll be interested to see if any forum members have their own recipe regarding seasoning and etc.
![thumbs up :thumb:](./images/smilies/icon_thumbs.gif)
![Cheers :cheers:](./images/smilies/icon_cheers.gif)